Paleo Chicago Style Deep Dish Pizza
A delicious deep dish pizza with a thick crisp crust. A wonderful way to enjoy pizza on a paleo diet!
Equipment
- 1 10" springform cake pan
- 1 double dough roller optional
Ingredients
Pizza Crust
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- 1/3 cup warm water
- 1 package active dry yeast
- 1 egg
- 1/2 tsp salt
- 1 1/2 cup arrowroot flour or tapioca flour
- 1 cup almond flour
Toppings
- 6 oz vegan shredded mozzarella cheese or goat milk mozzarella (see notes)
- 3 oz uncured pepperoni or desired amount
Sauce
- 1 tbsp olive oil
- 1 small yellow onion or 1/2 large onion
- 2 cloves garlic
- 15 oz can of crushed tomatoes
- 1/4 tsp kosher salt
- 1 tsp Italian seasoning
Instructions
Crust
- Place the olive oil and honey in a medium sized bowl and give a stir to combine. Add the warm water, then sprinkle the yeast over the top. Stir a couple times to mix.
- Let the yeast mixture sit until the yeast has bloomed, about 10 minutes. Yeast should be foamy and bubbly.
- Whisk an egg and add to the yeast mixture. Stir to combine.
- Add the salt and arrowroot powder and stir until the mixture is smooth.
- Add the almond flour. Using your hands, gently knead the dough until the almond flour is just combined. Make into a ball and keep in the bowl. Cover with plastic wrap and let sit for an hour to rise.
Homemade Sauce
- While the dough is rising, make the homemade sauce. A thick store bought sauce works too if you prefer to skip this step.
- Finely chop a small yellow onion or half a large onion. Heat a medium saucepan on the stove on medium heat. Add olive oil, then add onions to the heated olive oil. Sauté until soft and translucent, about 5-7 minutes, while stirring occasionally.
- Mince the garlic and add to the saucepan while stirring constantly for about 30 seconds.
- Add the crushed tomatoes, salt, and Italian seasoning. Let simmer for a minimum of 30 minutes or until the sauce is thick and all the liquid has evaporated.
Assembling the Pizza
- Preheat the oven to 350°F.
- After the dough has risen (it will be bigger but not significantly), rub olive oil on the bottom and sides of a 10" springform cake pan with your hands. With olive oil still on your hands, remove the dough from the bowl and flatten it into a disk with your hands. Place in the bottom of the springform pan and press to spread out along the bottom and up about 1/3 of the way on the sides. If you have a double roller, you can use that to roll the dough out toward and up the sides. (see photo above) If the dough is getting sticky, place a small piece of parchment on it when spreading it around the pan.
- Place the pan in the preheated oven and bake for 12 minutes. Remove from the oven. Turn the oven heat up to 450°F.
- Add the shredded cheese to the partially cooked dough. Add the pepperoni or other toppings over the cheese, then cover with the sauce.
- When the oven temperature is ready, return the pizza and bake for another 15 minutes. Remove from the oven and place on a cutting board and let rest for a few minutes. Remove the side of the springform pan. Using a metal or icing spatula, carefully slide the pizza off the bottom of the springform pan onto the cutting board.
- Cut into 6 pieces and serve.
Notes
Cheese If you are strictly paleo, try a vegan cheese that has ingredients acceptable for a paleo diet. If you compromise with goat or sheep milk products, there are some nice options for goat milk mozzarella cheese. It typically does not come shredded so will require shredding.
Nutrition
Calories: 456kcalCarbohydrates: 40gProtein: 16gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 59mgSodium: 919mgPotassium: 280mgFiber: 4gSugar: 6gVitamin A: 476IUVitamin C: 4mgCalcium: 265mgIron: 2mg
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